Grains, Meats, Poultry, and Fish
Herbed Rice
Maria Price-Nowakowski
Willow Oak Flower and Herb Farm
Severn, MD
Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Makes 4 servings
1⅓ cups uncooked, long-grain rice
1 Tbsp. olive oil
1 Tbsp. butter, melted
1 qt. hot chicken stock, divided
salt to taste
pepper to taste
3 Tbsp. chopped fresh lemon balm (1 Tbsp. dried)
1 Tbsp. chopped fresh fennel, or dill (1 tsp. dried)
1 Tbsp. chopped fresh lemon thyme (1 tsp. dried)
½ tsp. cinnamon
3 Tbsp. chopped fresh parsley (1 tsp. dried)
½ tsp. cumin
1. Sauté rice in olive oil and butter over medium heat for 5 minutes, stirring constantly. Reduce heat to low and add 1 cup chicken stock. Stir well. Season to taste with salt and pepper.
2. Cook rice, uncovered, over low heat for 18–20 minutes, adding ½ cup stock every 5 minutes and stirring well at each addition. Continue cooking until rice is al dente and slightly creamy. (It may not be necessary to use all the stock.)
3. Remove from heat and stir in herbs and seasonings. Serve immediately.